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Coming over from the general thread - The green part of the recipes I can do but what’s an alternative for smoked pork/ham hock? Smoked meat in general is really specialist in the U.K. and the latter I can only get from the meat market which is shut down because of coronavirus. I have pork I’ve diced, a big belly pork joint, and a load of really quite poo poo beef from a brisket joint I cut into strips and when I tried a stir fry with it brown liquid (possibly dye) bubbled out of it.
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May 15, 2020 17:45
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| # ¿ May 13, 2024 19:14 |
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Ah now I have a load of cheap middle cut bacon* and a massive slow cooker so I can do all this. 🙂 *unsmoked, we do have smoked bacon but the stuff in the supermarket is really not very nice, you have to go to the few remaining butchers or farm/specialist shops who still do traditional smoking and curing to get anything like what an American or Canadian would think acceptable.
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May 15, 2020 19:32
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I gave it An Go. The green stuff  Frying bacon and onions with smoked paprika  In the slow cooker   I didn’t have corn so I made biscuits (because I think I’m funny), but also garlic rolls.  Done.  
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May 17, 2020 17:51
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Righty ho then kind people I think of as “goon friends who do opposite cooking to me” I have by complete chance managed to locate this here Gammon shank and it’s the first I’ve seen in about 3 months. Being the U.K. it’s basically just hacked off the pig and then sold as is, so the question is what would you do with it?
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May 20, 2020 17:34
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